Picked and pickled early in fall, this homemade hot tomato sauce will remind you the hot summer days and yummy summer dishes all year round.
Drying, freezing and pickling are the most common ways to preserve your food. Summer and fall are the times when most of the preserving is made because the vegetables are abundant and cheap in these seasons. We never skip this great opportunity because buying summer veggies in winter is really expensive and you never get the real taste of the summer vegetables bought in winter. With this homemade hot tomato sauce recipe, you can pickle many summer veggies together in a jar to savor in winter.
I think pepper and tomato are basic ingredients for summer dishes, and thanks to pickling, freezing and drying we always use them in our kitchens. They have a crucial role in many dishes but they don’t usually have a leading role in meals. But in this homemade hot tomato sauce scenario, pepper and tomato co-star and are nominees for all fall awards.
This hot chilli tomato sauce recipe is really easy to make. All you have to do is to crush the tomatoes and peppers, bring them to a boil, add the chilli, vinegar and garlic. That’s all. The proportion is also very easy to keep in mind as tomato, pepper and chilli are used in the same amounts. Those who don’t like it so hot can use less chilli, no problem.
We like this homemade hot tomato sauce best with chips. Especially those blue potato chips make a perfect match wit the sauce. You can also enjoy the sauce over a slice of toasted bread or along with grilled chicken or meat, or when in a hurry or have no time to prepare a pasta sauce, you can top your pasta dish with this great sauce.
Yields 1000 -1500 ml
Picked and pickled early in fall, this homemade hot tomato sauce will remind you the hot summer days and yummy summer dishes all year round.
30 minPrep Time
30 minCook Time
1 hrTotal Time
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Ingredients
- 1 lb tomato (peeled, crushed)
- 1 lb sweet red bell or pimento pepper (seeds taken out, crushed in a food processor)
- 1 lb hot chilli peppers or any other type of hot pepper (cut into small pieces) (you can use more or less for hotter or less hot taste)
- 8-10 cloves of garlic (finely chopped)
- 200 ml vinegar
- 1 ½ tbsp salt
- Olive oil (to cover the surface of the jars)and tomatoes
Instructions
- In a large pot boil the crushed pepper and tomatoes
- Turn off the heat, set the pot aside
- Add in the vinegar, garlic (finely chopped) and small chilli pieces
- Mix well with a spoon
- Divide the mixture into jars while hot
- After cools down a bit add some olive oil into the jars to cover the surface
- Tightly close the lids
- Keep in refrigerator for 15 days
- After opening and consuming make sure you cover the surface with oil
This sounds amazing! I need to get on the canning train so I don’t miss summer and fall vegetables during the winter months. Thanks for the inspiration! Also, are those Jackson Honest sweet potato chips? They’re my fav!!
Dawn, thank you for the comment. Pickling and canning has become an addiction for me this fall. I want to pickle and can everything! The chips are Terra Blue, they are very good too!